How to Smoke Pork Butt on WSM

[@achum2sum]

very high level BBQ instruction, no beers drank during the instruction, lots of time and effort, you da man

[@paaa5941]

Berry patch and a WSM owner! A man after my own heart!!! Too funny. Thanks for another great video.

[@josephblaney4730]

Great info! This might be the funniest intro I've ever watched. It seems like he read how to talk in a book and tried to replicate it. Again, great info! Loved it all.

[@savanamartensen6321]

One of the best videos very simplistic and great looking final product 👍

[@bavariasuhl]

everyone is a BBQ expert - except this guy

[@dwaynestalker4575]

thanks for keeping it simple . first smoke for pork butt this weekend and look forward to following your steps. Seems like a good start

[@mugs132]

Thanks! Done pork butts 50 times and for hundreds of coworkers and fundraisers. There is no better replacement for "simple".

[@moejaime2654]

the way you use that knife looks like you want to cut a finger off Boy !

[@wiegjasi]

Very thorough video. Overall well explained. Everyone has their own way of doing things. It comes down to personal preference. People get so worked up as if their way is the only way. Only thing I would say is you can pretty much add wood and smoke through most of the cook without fear of too much smoke which can easily happen with ribs or chicken. It's such a thick, dense piece of meat. I did a couple the other night and was adding wood as needed for most of the cook and the smoke flavor came out great.

[@mrmooch10]

Great video! Love the advice on not spending a bunch of time on prepping the meat. Made a great Pork Butt for thanksgiving. Thanks!

[@mugs132]

James Grant ''tis the season. Thanks for the kind feedback

[@GV889]

Mugs you are Hardcore, Awesome Video!

[@PsychopathicBob1]

Mustard doesn't tenderize either. As you would have to soak the Boston butt in a bucket of mustard to even have a chance of tenderizing. Also the heat is controlled by your vent openings. Although the water bowl does help.

[@mugs132]

PsychopathicBob1 Mustard, carbonated beverages, jaccard...all those things will tenderize. Those are tricks from the best of the best. I'm not winging it here folks. And of course vents control temp, duh. The full water pan will cap the MAXIMUM temp you can achieve, hence the reason we all smoke with an empty water pan to achieve 350 degrees for chicken smokes. Try getting 350 with a full water pan, okay? Not possible! Wide open vents or not!!!

[@Chris_GSD]

Thanks - looks great!

[@chrisbennett4493]

I use my 18.5 weber s mnt I use briquettes have no problems and I always put fat cap up but I may try it down like u did. my only problem is getting that nice smoke ring I use 2 to3 pieces of wood should I use more wood for first two hours?

[@mugs132]

Chris Bennett I'm using 3 pieces per hour, for two hours, flipping them after 30 minutes. Try hardwood lump charcoal for an even better smoke ring, and especially for improving the bark. I strongly recommend fat down to ensure you get a bark in the first place. Thanks for watching my video.

[@wbegg1]

Great video, mate! Can't wait to get back to the states to get better cuts of BBQ meat than we have here in Australia. You're making me homesick! I use a WSM as well, but O forego the water pan (too much to look after) and just use a terra cotta saucer as a heatsink for the WSM.

[@mugs132]

Water absorbs a lot of energy before it gives it off (re boiling). I strongly recommend the water pan but sounds like you found a interesting alternative. Good day,,,

[@e-train6402]

I have been smoking for a while and have also read about every book from many world known pitmasters and this is the first I heard of mustard being a tenderizer. It's merely a binder.

[@mugs132]

I learned this directly from a champion. Google it.

[@Brad1928Brad]

Did you ever close the bottom vents at all? If so how much?

[@verdatum]

I like everything you're doing. But I happen to prefer using bundled newspaper + a squirt of vegetable oil instead of wax blocks. I don't think it really makes any difference, but it just feels better to me. Great vid!

[@e-train6402]

I've have the 18" WSM and have had it over 350 with a full water pan. Very few occasions where I would need it that high for smoking, but it is possible. Full ring of charcoal minion method and add full chimney.

[@mugs132]

350 for chicken.

[@goldencricket2]

Wood 100% absorbs water... reduces flares as well ..

[@mugs132]

D Jacobs Wood floats because it doesn't absorb water. It adds zero value, and would only add steam and partially extinguish a fire if you threw wet wood on there.

[@e-train6402]

Then explain why wood rots when exposed to moisture? It makes no sense to soak chunks because they would burn too slow and smolder giving your meat an acidic, nasty taste. If you were using wood chips, you soak them because they would burn too fast unless you use a ton of them.

[@bradrichards6107]

mugs132 Wood does absorb water. The water absorption is why wet wood will not burn well.

[@mscottc1964]

REALLY? So why don't wooden boats sink?????????????????????????????????????????????????????????????????????? Wood, especially hardwoods, only absorb water (on short exposures) on the very exterior layer which of course burns off in minutes on a smoker. Soaking wood chips in water for several hours (even days) is a waste of time. The wet wood you are talking about is typically: soft woods like pine, fresh cut "green" wood naturally full of "moisture", or firewood that has been sitting a very long time since being cut breaking down the cells and then sitting for months to years in moist conditions soaking in more moisture than it naturally would hold making it hard to burn. And by the way, the "moisture" in fresh cut wood is basically sap not water. That is why aging or drying firewood takes so long, the sap does not just evaporate like water, and once it is gone yes then the wood will be susceptible to absorb too much water and not burn well because the sap is not protecting the cells from the water and allows it to absorb abnormal levels of moisture.

[@ClemsonTiger2013]

What type wood chunks do you use for pork? Oak, hickory, pecan, cherry, etc

[@mugs132]

I believe pecan and peach are Fantastic for pork, adds a very smooth sweetness. For red meat, hickory and cherry. I've settled on straight cherry for all meats; simple. However when I'm fully stocked it's with hickory, pecan and peach and cherry.

[@pascrew4639]

I use treated pine mulch chunks from a local park... It's greenish and smokes very well...

[@bradrichards6107]

Number 1 You must be kidding. Never use pine because pine has harmful tannins that can make you very sick.

[@pascrew4639]

Brad Richards I'm serious I never got sick once...

[@bradrichards6107]

Number 1 Try another wood next time like oak, or hickory, etc. Pine is not a good wood to use for smoking. Pine can make your meat taste like turpentine.

[@manuelgarcia1635]

I noticed that you did not wrap the product in foil. Also, every how often do you put charcoal into the chamber?

[@mugs132]

Foil wrap is an advanced technique, normally for use in a time crunch because it allows you to run hotter. Avoid if possible because it gives you a different product, r.e. no bark The WSM lasts about 6-8 hours on a load of hardwood lump charcoal. Then, completely reload it and she'll last the duration of a butt or brisket smoke.

[@Dan-uo6vi]

i converted to honey instead of mustard and it offered way better flavor.

[@5280streetdogs]

Rub is very important, heat is controlled by vents not water pan a lot of cookers don't use water pans, one thing that is correct is these are great cookers.

[@mugs132]

Vents, duh. But if you leave the water pan empty you'll reach 350 degrees, which is perfect - for chicken. Without question the water pan plays a Very significant role keeping temps down. Water absorbs a ton of energy before it starts boiling. And in the countless times I've smoked, once the water starts a roaring boil or gets low the temps always rise over 220. Water boiling is no longer absorbing heat, it's passing through and boiling off, effectively raising temps. I usually start with all vents open fully, then depending on how quickly temps went up I'll pare back to as little as just one vent half open for 6-8 hours before reloading. I rarely need to mess with vents after an hour. Once it stabilizes you're good.

[@Zooooman]

you still smokin?

[@Moondoggy1941]

Which size model do you have? Is one size better than another?

[@mugs132]

22". If you want to cook full length racks of ribs, or whole packer briskets the 22 is ideal.

[@knightshift8714]

I know it's a old thread but I like and use the 18" more often due to its size (the 22" is massive/takes up more space) unless you cook for very large groups the 18" shall suffice. (can cook a 10lb bag of chicken leg qts with a pack of sausage) My friend bought the 14" and it's good for few people cooks 2 whole chickens/2 small pork butts etc.(you get the picture) Ps. Remember the bigger the smoker the more fuel it'll require

[@PsychopathicBob1]

The bottom isn't the side with the fat cap.

[@mugs132]

University of Kansas (just outside KC Missouri, BBQ Mecca) did a study on meat absorbing water and fat. Science says meat repulsed moisture and fat. It mechanically pushes it out of the muscle cells as it cooks, not the other way. And your rub will be lost. No fing way fat side up. But glad you're doing it!

[@spdklls7]

watching you saw with the knife towards your fingers every single time..(Rubbed)me the wrong way..lol..but good video all together

[@gustavusbonner3616]

Didn't see him wash the meat

[@nthewind081]

great vid!! more bbq vid

[@terrinewman7390]

if the rubs don't matter why bother??

[@mugs132]

Don't fret over having the best, most perfect rub. Focus on the cook and think of the rub like a condiment. The rub is just a small layer of flavor. The rub + mustard creates the bark. The bark also gets a lot of flavor from smoke. An overly powerful rub, too much of it, or none is exactly what you need to avoid. Picking the perfect rubs will come with lots of experience. But get that experience first, because with a bad smoke (overly done, dry, burnt, underdone) the rub won't matter. And it's the smoke that beginners must first learn and focus on before moving up a grade. Good luck bud.

[@darthsailormoon4831]

the only spice that can penetrate the meat is salt. Whoever told you about the fat is completely wrong.

[@ChrisJones-xk4db]

I've never cooked with the fat side down. but to each his own i guess.

[@scottmcgregor5228]

Hello, thanks for taking the time to post the video. I have a question for you. Can you fit (4) 10 lb Briskets on a WSM 22? I have the 18.5 and am considering upgrading. Thx.

[@mugs132]

Absolutely, I can fit up to around 17-18 pounders

[@nickneforos796]

John Carroll. Great school go Jesuits

[@stevecuchra2779]

There are a lot of wrong things being said and done in this video of how to smoke a pork butt.

[@mugs132]

Thanks, bud. Will always appreciate all comments. Please like, subscribe and Follow the Fire.

[@mqmoreno2368]

why da fuck in the world would u make a video in the dark

[@lepe]

maybe he thinks darkness is his ally

[@Akraz_]

For the uneducated: If you listened at all to his video, it takes 12-16h to smoke pulled pork to a desired temp. If you start at night, let's say, 10pm, itll be done by noon-4pm the next day.. which is when youll probably want to eat it... Yesterday I smoked pulled pork and it took 13 hours to get it to 203*F. i started it at 10am.. It didnt finish until 11pm at night. Which sucks because i didnt get to eat it off the smoker right away, i pulled it, tried it, let it rest then put it in the fridge. it was poor planning on my part. So as to your question "Why da fuck in the world would u make a video in the dark?" Because really, its the only time to do it to time your cook properly. Thanks for listening.

[@mugs132]

+Akraz Midnight smokes begin at midnight, last12 hours, and finish at 12 noon. most times. Keep warm until dinner by Double foil wrapping, then wrapping in a beach blanket, and keep in a cooler. Then nap until everyone arrives. Haha!!!

[@Akraz_]

+mugs132 Agreed. Don't listen to these crazy KZbin comments. Keep on doing what you're doing. You made some fine pulled pork brother. Have one on me!

[@manuelgarcia1635]

he showed the process one would undergo with smoking at midnight.

[@pascrew4639]

👎

[@atownlosocarrillo3368]

You're video was a fantastic tool for our first ever smoked butt! Very informative! Thank you so much

[@mugs132]

atownloso Carrillo Thanks for watching my video and the great feedback.